Tangy BBQ Sauce

Just in time for Memorial Day weekend, you can make your own BBQ sauce! The bottled stuff is full of high fructose corn syrup and other artificial ingredients, and making your own sauce is pretty easy. I adapted this recipe, simplifying things a bit and cutting back on the spiciness. This is still a tangy sauce though so if you prefer things a little sweeter, add another tablespoon of brown sugar. The consistency of this sauce is also thinner than the bottled variety but that also means it covers the food more easily.

I debuted the sauce with these BBQ mushrooms, served on a bed of sauteed collard greens. At times like these, I think I am meant to live in the South! It was an excellent dinner, and I can’t wait to try this sauce when it’s time for summer grilling.

2 c. vegetable broth
1 (6 oz.) can tomato paste
3 T Worcestershire sauce
2 T apple cider vinegar
1 T mustard
1 t minced garlic
1 T chili powder
1 T paprika
1 T brown sugar
1 t turmeric

Add all ingrdients to a saucepan, and whisk together. Heat to boiling, then turn to low and simmer for 25-30 minutes, or until thickened.

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